Basic Knife Cuts: Techniques
A knife is the most useful tool for chopping and cooking. It’s almost impossible to cook without a knife. In order to play an important role in cooking it really needs to know basic knife cuts techniques. So you will know that how to cut vegetables and other stuff with knives through this article. One thing to keep in mind that cutting, chopping, and slicing isn’t same things. It is a little bit different. Guess what? OK, let’s see the detail on it.
Chopping
When you cut the fruits or vegetable items into small pieces it means chopping. Usually, santoku style knife used to do it. Chopped pieces need to be small in pieces. If you don’t wanna mess your food you need knife should be very sharp. You can try Japanese Santoku.
First of all, you need to have a stable surface or chopping board for your food to rest on by slicing in half of it or slicing off a thin section. In the meantime, you need to hold the food steady with your other hand, curling your fingers into a claw and tucking your knuckles underneath. You must hold the flat side of your knife blade against your knuckles, with the entire knife lifted above the cutting board Press downward in a smooth, even stroke, shifting the knife forward slightly as you go Lift the blade back up and you need to repeat this again and again on your food and you have learned most common basic knife cuts techniques.
Slicing
Slicing means cutting your vegetables into thin pieces and in long shapes. Just like Chopping you need to have flat, stable surface or chopping board for your food to rest on by slicing it in half. Then hold the food steady with another hand, curling your fingers into a claw and tucking your knuckles downside. You need to hold the tip of the blade against the cutting board with the knife angled upwards, the flat side resting against your knuckles. This is the difference of slicing from chopping actually.
Your knife tip will be in constant contact with the cutting board, just pull the knife backward slightly until the blade slices into the food. You need Continue by pressing downwards and forwards, using the full length of the blade to slice through your food. So Repeat, this motion and keeping the blade tip against the board at all times while slicing.
Dicing
Dicing is another job of knives and another form of chopping. Cutting your vegetables in square shapes then repeat on it as cube size. This Basic Knife Cuts Techniques basically used to cut potatoes or this kind of vegetables.
Cutting
It usually means Cutting Your vegetables into pieces. No matter the pieces are large or small, It depends on you and food you want to make. Just cut in a common way, as you are used to doing always.
More Tips on Basic Knife Cuts Techniques
- Hold the handle of your knife tightly. Don’t hold with wet hands otherwise, it can slip.
- Always select the perfect Board for chopping. Avoid plastic Boards. Wooden Boards can be the best choice. I have written another article about 5best essential tool/ kit for your Japanese Knife. You can also have lot more tips on that!
- If you are right handed then, use your left hand for holding vegetables/chicken/ meat etc.
- Don’t Rush, chop slowly otherwise you will cut your fingers.
- For chopping your vegetables, you can use the method. It will save your time. Cut the vegetables into four large pieces. Now gather them, and run the knife in cross angel.
- Always keep your knife sharpened. Because a dull knife cannot cut anything easily. And you will waste your time and energy Both!
- Use a wet cloth under your chopping board as a non -slip mat.
- If you want to slice anything, hold the item steady with the thumb of your subordinate hand. Keep the item on the board and cut it into up and down style.
- Always keep your fingers away from the knife to protect them.
- Don’t use a large knife for cutting soft or small vegetables like tomatoes, chili, onion etc.
- On the other hand, small knives aren’t perfect for cutting meat, chicken and hard vegetables like potato, ginger etc.
- Cross style cutting is perfect for cutting vegetables.
- Wash your vegetables Before cutting. Don’t wash them after cutting. Because it can harm the nutrition of fresh vegetables.
- Don’t forget to wash meat twice. Before cutting and after cutting.
- Avoid metal cutting boards. Use two different boards for vegetables and meat.
- Don’t use a too small knife for cutting. Since it may stick in food or you may hurt yourself.
- It’s better to use a peeler for peeling. Avoid peeling with knives.
- Don’t try to cut anything with a dull knife, if you feel it can’t be sharp again. Buy a new knife.
- Be careful while cutting rounded vegetables or fruits. Like, lemon, tomato, mangoes etc. Because, this kind of fruits or vegetables can slip and the knife can hurt your hands.
- Cutting or chopping whatever you say is very easy to do, But it can be dangerous sometimes. If you don’t do it carefully. Try the best knife brands knife.
So be careful and stay healthy with your tasty food.
